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Matcha Shortbread Cookies
The perfect cookie for tea time is just 25 minutes away. We use slow-churned Organic Valley Cultured Butter and a little bit of matcha powder for a delicate, Japanese-inspired pastry that pairs well with a steaming cup of tea.
15 MIN PREP
12 MIN COOK
30 MIN TOTAL
24 servings
Ingredients
seeds scraped from 1 vanilla bean
½ teaspoon salt
2 cups all-purpose flour
1 cup sifted powdered sugar
2 ½ tablespoons matcha powder
½ cup finely chopped pistachios
Directions
Paddle the butter in a large bowl with a wooden spoon until creamy. Add vanilla bean seeds and salt.
Sift in the powdered sugar, flour and matcha powder and stir until just combined.
Form the cookie dough into a log about 2 x 14 inches and wrap tightly in plastic wrap or parchment paper. Refrigerate until firm, at least 2 hours.
Preheat oven to 325 F and line two baking sheets with parchment paper.
Roll the cookie dough log in the chopped pistachios, then slice in 1/4-inch rounds.
Place them on cookie sheets at least 1 inch apart and bake for 12 minutes or until the edges are light golden brown, rotating the pans halfway through.
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